Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes
Abstract
Quinoa (Chenopodium quinoa Willd.) is known for its exceptional nutritional value and potential health benefits. The present study identified the composition of different forms of extractable phenolics and betacyanins of quinoa cultivars in white, red and black, and how they contribute to antioxidant activities. Results showed that at least 23 phenolic compounds were found in either free or conjugated forms (liberated by alkaline and/or acid hydrolysis); the majority of which were phenolic acids, mainly vanillic acid, ferulic acid and their derivatives as well as main flavonoids quercetin, kaempferol and their glycosides. Betacyanins, mainly betanin and isobetanin, were confirmed for the first time to be the pigments of the red and black quinoa seeds, instead of anthocyanins. Darker quinoa seeds had higher phenolic concentration and antioxidant activity. Findings of these phenolics, along with betacyanins in this study add new knowledge to the functional components of quinoa seeds of different cultivar background.
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In quinoa, red-black coloration is attributable to betalains, non-phenolic nitrogen-containing pigments exclusive to the order Caryophyllales.
“However, in quinoa, red - black coloration is attributable to the presence of betalains, non-phenolic nitrogen-containing pigments exclusive to the order Caryophyllales.44, 45”
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- Authors
- Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., & Tsao, R.
- Affiliations
- Tianjin University of Science and Technology (CN)
- Agriculture and Agri-Food Canada (CA)
- Corresponding author
- Li, Xihong
- Tsao, Rong
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2015-01
- Volume
- 166
- Pages
- 380-388
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1988564030
- Cited by
- 397
- References
- 32
- Citations by year
- 2026: 30 · 2025: 42 · 2024: 37 · 2023: 45 · 2022: 37 · 2021: 41 · 2020: 40 · 2019: 37 · 2018: 25 · 2017: 22 · 2016: 23 · 2015: 13 · 2014: 4
- FWCI
- 29.58
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Keywords
- quinoa, quinoa seeds, phenolic compounds, betacyanins, betanin, isobetanin, antioxidant activity, phenolic acids, flavonoids, quercetin, kaempferol, seed pigmentation, cultivar differences
- MeSH terms
- Flavonoids, Genotype, Phenols, Seeds, Chenopodium quinoa, Betacyanins, Polyphenols
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